Trim the spinach roots, make a crosscut, and wash thoroughly. Cut into 4cm pieces.

Pat the fried tofu with a paper towel to remove excess oil. Cut into 1cm strips.

Boil 100ml water in a pot, add spinach, cover, and steam for 1 minute. Remove the lid and cook until tender. Drain and rinse with cold water, then squeeze out excess water.

Add fried tofu, dashi powder, and 400ml water to a pot. Bring to a boil over medium heat, then simmer on low heat for 2 minutes.